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This Lemon Blueberry Cheesecake Dump Cake brings together the fresh flavors of lemon and blueberry in a simple dessert that everyone will love. It’s an easy and delightful recipe, perfect for gatherings or just to enjoy at home. With a blend of fruity blueberry pie filling and creamy cheesecake topped with a buttery cake mix, it’s a true crowd-pleaser.
Why Make This Recipe
Making this Lemon Blueberry Cheesecake Dump Cake is a great choice for several reasons. It combines fresh and tart flavors, which make it incredibly refreshing, especially during warmer months. The recipe is simple and comes together quickly, making it an ideal dessert for busy bakers or those who want to whip up something delicious with minimal fuss. Plus, it’s a hit with both kids and adults!
How to Make Lemon Blueberry Cheesecake Dump Cake
Ingredients :
- 1 box yellow cake mix
- 1 can (21 oz) blueberry pie filling
- 1 cup lemon juice
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1/2 cup butter, melted
- 2 cups fresh blueberries
- Powdered sugar for dusting (optional)
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a bowl, combine the softened cream cheese and sugar until smooth.
- Spread the blueberry pie filling evenly in the bottom of the prepared baking dish.
- Pour the cream cheese mixture over the blueberry filling.
- In another bowl, mix the yellow cake mix with melted butter and lemon juice until crumbly.
- Sprinkle the cake mix over the cream cheese layer, followed by fresh blueberries.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown.
- Let cool and dust with powdered sugar before serving.
How to Serve Lemon Blueberry Cheesecake Dump Cake
Serve this delicious dump cake warm or at room temperature. It can be enjoyed on its own or with a dollop of whipped cream for added sweetness. It also looks lovely when dusted with powdered sugar. This dessert is perfect for family dinners, picnics, or gatherings with friends.
How to Store Lemon Blueberry Cheesecake Dump Cake
To store any leftovers, cover the cake with plastic wrap or transfer it to an airtight container. Keep it in the refrigerator for up to 4 days. The flavors continue to meld and improve as it sits!
Tips to Make Lemon Blueberry Cheesecake Dump Cake
- Make sure your cream cheese is at room temperature for easy blending.
- Use fresh blueberries for the best flavor and texture.
- You can substitute other fruit pie fillings if you want to change up the flavor.
- Be careful not to overbake; check the cake a few minutes before the suggested time.
Variation
For a different twist, try adding a layer of crushed graham crackers on top of the cream cheese mixture before adding the cake mix. This will give a nice graham cracker crust flavor, reminiscent of a traditional cheesecake.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries can be used instead of fresh ones. Make sure to thaw and drain them before adding.
Can I make this cake in advance?
Sure! You can make it a day ahead, just make sure to store it properly in the fridge.
What if I don’t have lemon juice?
If you don’t have lemon juice, you can substitute it with lime juice or even omit it for a different taste. The recipe will still be delicious!
Lemon Blueberry Cheesecake Dump Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a bowl, combine the softened cream cheese and sugar until smooth.
- Spread the blueberry pie filling evenly in the bottom of the prepared baking dish.
- Pour the cream cheese mixture over the blueberry filling.
- In another bowl, mix the yellow cake mix with melted butter and lemon juice until crumbly.
- Sprinkle the cake mix over the cream cheese layer, followed by fresh blueberries.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown.
- Let cool and dust with powdered sugar before serving.